Coconut Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just chewy enough to scoop up hummus or cradle a falafel wrap, homemade pita bread is one of those kitchen projects that feels far more impressive than the effort involved. The ingredient list is refreshingly short — whole wheat flour, all-purpose flour, olive oil, honey, yeast, salt, and water — so there's no hunting labels for hidden additives or worrying about what's lurking in a store-bought package. The whole wheat flour gives each round a slightly nutty depth that you simply don't get from the plain white versions at the grocery store. The real magic happens in the oven: a screaming-hot baking sheet at 500°F creates a burst of steam inside the dough that puffs each pita into a perfect pocket right before your eyes. Wrapping the finished rounds in a kitchen towel traps just enough steam to keep them soft and flexible instead of brittle, which makes all the difference when you're stuffing them. This is a genuinely satisfying bake for any skill level, and once you've made a batch from scratch, going back to the plastic-sleeve version feels like a real step down.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 cup warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp honey
2 cups whole wheat flour
1 cup all-purpose flour, plus more for dusting
1 tsp fine sea salt
2 tbsp extra virgin olive oil, plus more for the bowl

Instructions

1
Combine the warm water, yeast, and honey in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the whole wheat flour, all-purpose flour, salt, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!